I have been searching for my trademark chocolate chip cookie recipe for years.
My dad had his favorite recipe, which he made dozens upon dozens of times for our family when we were growing up. His mom, my grandma, had her favorite recipe, which she actually called “chip chocolates” and always served to her grandkids frozen and hard as rocks (so good!). But I always thought it would be fun to have a recipe that was all my own.
So this past week when my sister was in town and we were cooking up a storm, I decided to experiment with a new recipe to serve as a little “treat” after our hours of cooking. Sarah was a little skeptical as she mixed up the dough. But once we pulled these babies out of the oven and took those first warm, soft, chewy, and chocolate-y bites, she said — and I quote — “these might just be the best chocolate chip cookies I’ve ever had”.
And it’s all thanks to that magical ingredient that we now know and love: coconut oil.
I have actually had coconut oil chocolate chip cookies on my “must-try” list since holiday baking season. But somehow I didn’t get around to it until this past week. Once we made that first chewy, delicious batch, though, you’d better believe I made a second batch two days later. I mean, a food blogger’s gotta test those recipes, right?
Sure enough, these were just as amazing on Round #2. As I’m pretty sure they will be when I make them again on round #22. And #222.
To be sure, this is in part thanks to a few cookie tips I have learned over the years, like adding cornstarch for extra chewy-ness, and using a good brown/white sugar ratio, and chilling the dough balls in the fridge before baking. (That last step is a definite “must” when using coconut oil, since it is not as solid as butter or shortening at room temp. And it takes at least an hour, so plan in advance!)
But I have to say that the extra flavor note of the sweet coconut was my favorite part! To be sure, the coconut flavor in these is super subtle. I had a few friends try these, and they couldn’t even taste it. But what everyone agreed was that the coconut oil brought out a little extra sweetness in these cookies. And also made them wonderfully chewy and thick. And well, just crazy good.
The ingredients for them were standard, with the exception of coconut oil in place of any other fats.
Just whip up the dough…
…then create your big dough balls. (I used a large 3-tablespoon cookie scoop, and shaped them slightly tall so that they wouldn’t spread as much when cooking.) Then cover the sheet with plastic wrap and chill them in the fridge for an hour or two until firm.
Then pop them in the oven….
…and this will be the result.
They’re big. They’re perfectly flavorful. They are overflowing with chocolate chips. And good grief, are they GOOD.
I’m pretty sure you should make a batch right now just to see for yourself. ;)
These coconut oil chocolate chip cookies are thick, chewy, soft, chocolate-y, and absolutely delicious!
1/2 cup coconut oil, softened but not melted
1/2 cup brown sugar, packed
1/3 cup granulated sugar
2 teaspoons vanilla extract
1 1/2 cup all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
In the bowl of a stand mixer, use the paddle attachment to cream together the softened coconut oil, sugars, egg, and vanilla extract on medium-high speed until light and fluffy, about 3 minutes.
Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chips by hand until just combined.
Use a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, and place them on a large plate. Cover with plastic wrap and chill the dough balls for at least 2 hours.
When you are ready to bake the cookies, preheat oven to 350 degrees F. Place chilled dough balls at least 2 inches apart on a parchment-lined baking sheet. (Or a baking sheet that has been covered with a Silpat, or greased with cooking spray.)
Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.
I just made these, and they are so delicious! Great recipe thanks Allie :)
Thank you so much for this awesome recipe! We have a dairy allergy in the family, and your recipe finally reminded my kids of those chocolate chip cookies I used to make with butter. I did use dairy-free choc chips, and they were awesome!
My dough turned out crumbly, as I see some others have mentioned, and I was having a hard time getting it to stick together. I just slowly added water until I was satisfied with the consistency and they came out perfectly! I didn’t notice any coconut flavor in these, but it may be because I use coconut oil often and am used to the flavor. I found the texture of these cookies to be much more pleasing than traditional made-with-butter cookies! Crisp on the outside and tender on the inside, not too greasy or rich. This is definitely my new go to when it comes to chocolate chip cookies.
Just made these, and wow! The turned out just like the picture and taste amazing. While the great taste and texture are the most important reasons to love this recipe, there are more! I used one bowl and mixed by hand because my stand mixer stuff was in the dishwasher and I didn’t feel like using a hand mixer. The dough came together easily even so, though I did finish incorporating the flour with my hands. Also, I got 15 cookies that fit perfectly on one large cookie sheet. One bowl, one cookie sheet, great results. Love it! FYI I used trader joes coconut oil and used a silpat.
Okay, I’m trying these next week. I never heard of the cornstarch trick, but I am excited to try it!
Yay! And the cornstarch trick really works! :)
Just started buying coconut oil and was looking for recipes to incorporate it in. Found these and they are the best cookies I’ve ever made! Just about to make batch number 2 because the 20 that were made yesterday are all gone! Mmmmmmm
I tried this recipe yesterday and followed it to a t, but the cookies came out really flat. I am not new to baking, but new to coconut oil. Any tips to make my cookies puffy next time? (as far as the flat cookies, i crumbled them up and plan on throwing them into some homemade fudge)
If your cookies are flat, you might try popping the dough in the freezer for 15 minutes before baking (to be absolutely sure that the coconut oil firms up before baking). Also be sure that your baking soda is fresh and not expired. Otherwise, I’m not sure — different brands of coconut oil could perform differently, or humidity can also be a factor. Hope they’re puffier next time! :)
I made these today and I have to say that they are amazing! Some of the best cookies I’ve ever made. It was my first time cooking with coconut oil and they turned out great! Thanks for the recipe!
These are sooooo good!! I needed a recipe to use up some coconut oil and wanted to make chocolate chip cookies….your recipe was the first one that popped up. I substituted flax meal/water for the eggs. Also–I missed the part about chilling them for two hours (not so much missed but didn’t catch it until the end and didn’t have time to chill them) and they turned out perfectly anyway! I decided to double the recipe and am so glad I did. They’re delicious! Thank you!
I want to try these but can I leave the cornstarch out or is there a substitute that I can use? I love using coconut oil in my baking.
The cornstarch helps hold these together and make them nice and chewy. Unfortunately, I don’t know of another substitute that works as well. Sorry about that. :(
These cookies really are the best cookies ever. I’ve been trying to perfect my chocolate chip cookies, I never would have thought to just replace the butter. They are beautiful too! Amazing.
Hi Ali – I noticed on your Oct 18 comment you mentioned ensuring that the baking powder was fresh, but I don’t see baking powder in the recipe, just baking soda. I’ve made these cookies before with success, and have another batch chilling in the fridge now, but I wondered if powder should be included, too. Thanks!
Oops! Big typo! Sorry for the confusion. I meant to say (and just edited it to say) baking SODA in that comment. No baking powder in this recipe. Thank you! :)
I tried he recipe but I have the opposite of Christine, they never got flat and because that they didn’t cook evenly. Any suggestions? Thanks!
Hmmm, it could be that the cookies got a little TOO chilled before baking. If you try another batch (hope so!), you might flatten them out a bit more before baking and/or chill them a little less. Because once the coconut oil melts, they should definitely flatten more. Best wishes!
Thanks for this AWESOME recipe… My stepson is allergic to all dairy, so we are always looking for non-dairy recipes, and this was a WINNER… my daughter, who LOVES dairy, and usually refuses to eat the non-dairy versions I make, even agrees!!! My stepson’s mother refuses to acknowledge his dairy allergy and feeds him dairy on a regular basis, so he knows how the dairy versions of things taste, so for him to say that these were even better than the ones his mother buys for him was absolutely a miracle!!! I made one batch according to the directions, then decided to experiment… so for the second batch, I used the cup of chocolate chips, then also added about a cup of mini-marshmallows, and spread the entire batch in a quarter-sheet pan. I baked the pan at 325 degrees for about 17 minutes, and my stepson got the S’mores cookies he has been begging for!!! Thank you SO MUCH!!!
The S’mores bars were VERY gooey, though, so in the future I think I would make them in a pyrex pan, rather than the quarter-sheet pan…
I just made these cookies and they were awesome. I’m dairy free but my husband and kids are not. They all love my chocolate chip cookies with butter. They were very skeptical as was I but once they saw them they had to have one and couldn’t stop! We are cookie freaks in my house and I think I’ll be getting rid of my old recipe. Can’t thank you enough for the recipe. It’s hard to find good dairy free desserts.
I tried this recipe and my my my. Guaranteed good, even while still baking.
When I made these it seemed like 1 1/2 cups of flour was too much and my trusty Kitchenaide even started bogging down. I stopped at about 1 and 1/4 cups and the cookies came out great.
Hi, can you tell me why you have to chilli the cookies before baking them? Also do you put them in the fridge or freezer? thanks.
It helps re-harden the coconut oil so that the cookies don’t spread too much while baking. And I usually go with the freezer since it’s quicker, but either will work. ;)
Any comments on using coconut oil in a peanut butter cookie recipe? Is that a good idea? I love peanut butter chocolate chip cookies — anyone have suggestions for a coconut oil recipe?
I have always had trouble making soft cookies, but I tried your recipe with all your tricks, and it worked! Super soft and thick and chewy! I have to say, though, the coconut flavor is more prominent than I thought it would be. This isn’t a bad thing at all since I LOVE coconut, but just so others know, you may be able to pick up on the flavor if you’re making these cookies and expecting not to. Personally, though, I think the coconut flavor makes it unique from other chocolate chip cookie recipes.
these were, hands down, the best chocolate chip cookies i have ever made. the hint of coconut gives it a lingering sweetness that you can not quite pinpoint, but definitely make the cookie. i will definitely be using this recipe as a go-to. (might throw in some walnuts next time!) however, i made them too big and some of the centers were not fully cooked. all in all a great recipe and will be making again.
Oh my goooooodness!!! How have I not seen this before?? I’ve definitely seen your delicious cookies on Pinterest before, but only today when going through my analytics I realized they were adapted from my recipe! I am soo flattered. Total food blogger celebrity freak-out :D
I used a combination of the following to make these Gluten Free:
1c Namaste GF Flour, 1 c oat flour and 1 c GF Bisquick…a hit with my family, even those who aren’t GF.
Wow! As someone who has yet to master the art of baking (with many a fails under my belt) I really appreciate this recipe and how well my cookies turned out! I followed exactly as described and could not believe the results for such a moist cookie with no butter or oil! This has by far been the best substitute recipe I have tried and you have now converted me to a coconut oil believer.
Thanks Cassie, I’m glad these worked out for you! : )
I have made these four times now. They are definitely my go to for chocolate chips. I have forgotten the cornstarch every time, but one day I’ll remember! Thanks!
These sound wonderful! I have been using coconut oil in my recipies and love the flavor! I will tryvthis and post how works!
OH MY GOODNESS. i have attempted making cookies with coconut oil before and it hasn’t gone well. but then i found YOUR recipe and wanted to give it another shot. holy cannoli (er, cookie!) – i am so so glad i did. they are amazing. i undercooked them so they were soft…but perfect. so perfect!! thank you so much. :)
Thanks so much Christina! I’m so happy to hear you found a recipe you liked! : )
Just bought coconut oil and I’m excited to try this recipe. Quick question: I really like oatmeal chocolate chip cookies. Do you think I could throw in 1 cup of whole rolled oats and be okay? Or do you think I’ll have to make other adjustments?
Hey Anita, I haven’t tried oats in this recipe, but I bet they would be delicious! I think if you added 1 cup of whole rolled outs, I would just use a little less flour — maybe just a cup. If the dough seems too wet/sticky, you can always add more flour, but I probably wouldn’t do more than 1 1/4 cup. I hope that helps — definitely let me know how they turn out! : )
These are incredible. I was out of white sugar, so I just used 1 cup of brown sugar, and I may have put more than 1.5 cups of flour in. Otherwise I followed the recipe exactly.
I can’t have dairy right now (breastfeeding my baby who is very sensitive to dairy), so it’s been an adventure trying to find “normal” foods without dairy! Honestly, I think I like these cookies more than the recipe I typically use!! They’re so soft and gooey (but not like a raw gooey). I will DEFINITELY be making these again.
Thanks Emily, I’m so happy you liked these! : )
These are so divine! I make a double batch and freeze a third of the dough balls so we can have fresh, hot, wonderful cookies on a whim later! Enjoy Life brand chcoclate chunks are great in these, too, by the way.
Thanks Lauren, and what a great idea to freeze some of them!
will try recipe…. i have tried several coconut oil brands. i find that one in particular seems to be sweeter. it is Dr. Bonner’s virgin organic type
These cookie look amazing! Have to try making chocolate chip cookies with coconut oil :)
Hi! I wanted to make these to send to a soldier in the Middle East. Do you think they’d keep the week and a half or so it takes to get there?
They might get a little dried out. But if you wrap them well in plastic wrap, I think they will be ok. (Even better, wrap them individually in plastic wrap so that they stay moist and don’t crumble while getting jostled around in transit. Thanks so much for supporting our troops!
I have loved to bake since I was a kid and have done so many versions of the chocolate chip cookie, including trying coconut oil. This is by far the best they have tasted and turned out! Perfectly chewy and rounded beautifully. I used a one tablespoon scoop to make smaller cookies and they came out looking just as nice as the photos. Thanks for the great recipe and the addition of cornstarch!!
Thanks so much Christy! I’m thrilled that you like them, thanks for giving them a try! : )
I just mixed up a batch of these, have them in the fridge now. I did change two things. Instead of white and brown sugar I used coconut sugar. I’ll post how they came out :)
Okay coconut sugar worked like a charm! I used an organic brand and honestly they had this amazing toasted brown sugar taste. HUGE hit with my kids, husband, dad….and the Elders from our church! So yummy!
This recipe is the best! I have been using it for months and it never fails. It’s the only chocolate chip cookie I make now! Thank you. :)
Thank you Sara, that’s awesome to hear! I’m so happy you like them! : )
Hi I just made these last night and they are so good! I followed everything you wrote (even ran to the grocery store to get fresh baking soda and some cornstarch) – and I’m glad I did because they are really good! I can see why cornstarch makes all the difference! I will definitely save this recipe and share with others. Thanks! I love coconut oil, I’m glad I could incorporate into my baking more.
Thanks Amina, I’m so happy you liked these! And yes, I’ve found cornstarch to be a total game changer in cookies! : )
I made these last night with my son….omg soooo yummy!
We’re so happy you liked them, Marlyne!
These turned out PERFECT! Instead of chips, I used a bar of semi sweet bakers chocolate and roughly chopped it into chunks. Also threw in a handful of coconut flakes. Very moist & chewy, as advertised!
Thank you, Kelly! We love that you threw in some coconut flakes, and that you used chopped chocolate instead — that sounds amazing! : )
Hello Ali, I love this post of yours on Coconut Oil Chocolate Chip Cookie, your pictures are as delicious as your recipe too. I’ve featured your post on my blog with a link to your site.
“Its 9 sinfully delicious desserts for coconut lovers” I hope thats alright with you. :) Thanks! Have a great day!
Hey there! Thank you so much for sharing, and for letting us know! We hope you have a great day as well! : )
these are the absolute best cookies! My go to recipe! I have made them with 2 different types of coconut oils and butter and they are always amazing. I prefer the coconut oil ones, hubs prefers the butter because he doesn’t like coconut. I also shared with my Facebook friends and this has become a go to recipe for many of them. Thank you so much for it, now I no longer need to search for “the” ccc recipe.
Thank you Liz, we’re happy to hear that! And thank you for sharing the recipe with your friends! :)
The dough so far tastes amazing..however I made this recipe over others on pinterest because the prep time and cook time are short. The 2 hours chill time before cooking is way down at the bottom and not factored into the total time at the top. So my mouth is full of raw cookie dough. Is it absolutely essential to chill the dough? If so, why? I’m not a chef. Never heard of that though. thanks!
Hi Sarah, we’re sorry the chill time wasn’t as clear! It’s totally not essential to chill the dough — we like doing it (and some other recipes call for doing that) because it makes for a richer, more flavorful cookie dough. Chilling just allows the dough time to rest and have the flavors get all happy. :) Anyway, we hope you enjoyed the cookies, and again, we’re sorry for the inconvenience!
Oh my goodness! Best chocolate chip cookies ever. I froze the scoops for an hour and they turned out perfect. Can you freeze the actual dough?
Thanks Yvette, we’re so glad! And yes, you can freeze the dough as well. :)
I have made this recipe many times in the last two weeks. IT IS A HUGE HIT in my family.Everyone asks for the recipe. Very glad I came across this recipe.
Thanks Hunter, that’s so nice to hear! We’re happy these were a hit!
I made these and I followed your recipe exactly, except I doubled it, and instead of a second cup of chocolate chips I used a cup of Trader Joe’s candy coated chocolate covered sunflower seeds. Gave them a nice crunchy element and pretty colors. They were just about the most perfect cookies I’ve ever made. They were a nice thick cookie too, not as much spreading as other recipes I’ve used. My husband’s family of chewy-lovers has been clamoring for me to make more. Thanks!
Jessica, this makes us so happy to hear, thank you for sharing! Great call on adding those Trader Joe’s candy coated sunflower seeds, those sound like an awesome addition! We’re glad they were a hit with your husband’s family as well! :)
Thank you so much for the recipe! :) I’ve tried a few coconut oil chocolate chip recipes, but this one is by far the best taste and texture. I was wondering though, my cookies are always greasy to the touch…they don’t taste greasy, but they leave a film of oil on the hands. Is there something I am doing wrong??
Thanks so much for sharing this recipe! Ive tried many coconut oil chocolate chip cookies and this one is by far the best tasting and texture. however, my cookies are always greasy to the touch. they dont taste greasy, but they leave an oily layer on the hands. is there something i am doing wrong?
You’re so welcome Mimi, we’re glad you love these! And there’s nothing you’re doing wrong, that’s just normal from the coconut oil. :)
My husband and kids just whipped these up. AH-MAZING!!! Thank you! My dairy free daughter doesn’t feel so left out now and everyone agrees these are better than our regular recipe anyway!
Thanks Tiffany, we’re so happy you and your family enjoyed these (especially your daughter)! :)